Description
Smoky, spicy, and utterly craveable – these green chile burritos will make you forget about takeout forever. Perfect for lazy weekends or meal prep magic.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 4 large (10-inch) flour tortillas, room temperature
- 8 ounces fresh roasted green chiles (Hatch, Anaheim, or poblano), peeled and diced
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 cup Mexican blend cheese, shredded
- 1 small red onion, finely diced
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon chipotle powder
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1 avocado, sliced (optional)
- Sour cream for serving (optional)
Instructions
- Combine smoked paprika, cumin, garlic powder, oregano, chipotle powder, salt, and pepper. Rub over chicken thighs and let rest for 30 minutes.
- Prepare smoker to 225°F. Smoke chicken until internal temperature reaches 165°F (about 1.5-2 hours).
- If using fresh chiles, roast over open flame until skins blister, place in paper bag for 10 minutes, then peel, remove seeds, and dice.
- Let smoked chicken rest for 10 minutes, then shred using two forks.
- Heat olive oil in skillet over medium heat. Cook onions until translucent, then add green chiles and shredded chicken. Cook 3-4 minutes until heated through.
- Warm tortillas on a dry skillet or microwave with damp paper towels.
- Assemble burritos by placing beans, chicken-chile mixture, cheese, and cilantro on each tortilla. Fold sides in, then roll from bottom up.
- For crispy burritos, cook seam-side down in lightly oiled skillet for 1-2 minutes per side until golden.
- Serve with lime wedges, avocado slices, and sour cream.